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In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.

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Jan 2009

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760

First of all thank you Rara for sharing --- this thread has always been open for ideas!

There are SO MANY players that need to step up this week it's difficult to pick just one -- but I'm going with Kelvin Beachum as the Steeler of the week. He's playing out of position and he's taken the place of a First Round All Pro -- and on top of that the Bengals have great defensive linemen.

Here's hoping Kelvin can come up big this week!

For those familiar with Cincinnati -- you know they do some funky stuff with pasta -- so this week I'm throwing out a different idea using pasta as the base. Also this meal is a great dinner time meal and would go well with Garlic Bread and Red wine....which may help keep some of us reasonably mellow on this upcoming Monday Night.

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Jan 2009

Posts

760

It goes without saying that many of our best seasons have come because #7 -- found ways to win......at 0-2 I think Ben has got to elevate his play so that this team can start winning, or we're well on our way to drafting in the top 10.....maybe top 5 next April.

This recipe is all about Sloppy!!! Because I'll take a victory as sloppy as the Steelers can muster up!

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First let me begin by stating that I really DISLIKE the idea of any NFL team losing a "home" game to play in London.....I understand why the NFL is doing it, but I still really dislike it.

That aside -- we get to look at some traditional English Fare....which is very cool., There's a few English meals I can think of -- but traditional Bangers and Mash seems too obvious to pass up.

These eats are for Steve Mclendon - whom I believe is playing very well right now....of course playing well on a 0-3 team is a bit dubious but I think you always need to look for bright spots -- and acknowledge them when they're deserved.

DIRECTIONS:
1. Preheat oven to 200 degrees F (95 degrees C).
2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4. Melt 1 tablespoon butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown, about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to about half its volume, about 10 minutes. Season with salt and black pepper. To serve, place a sausage onto a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over the sausage and potatoes.